Are you ready for a mushroom dessert? Well, Jacqueline McComas is! She created the following recipe for our annual contest.
It's a perfect dish for guests: quick to prepare, interesting to present and delicious! We're going to use chanterelles in place of the regular white button mushrooms the next time that we prepare the recipe, thinking that the apricot-like color and aroma of the chanterelles will only enhance the preparation.
We challenge you to prepare this tasty dish - we think that you'll agree Mushroom/Apricot Parfaits are indeed a special treat!
It's that time of year again: Port Orford fishmen light up
the dock and night sky.
Mushroom/Apricot Parfaits
8 ounces white mushrooms, sliced
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup apricot preserves
1 tablespoon sugar
2 tablespoons Grand Marnier or Cointreau
vanilla ice cream
whipped cream, mint sprig, or edible flower - optional
8 ounces white mushrooms, sliced
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup apricot preserves
1 tablespoon sugar
2 tablespoons Grand Marnier or Cointreau
vanilla ice cream
whipped cream, mint sprig, or edible flower - optional
- Pulse mushrooms in food processor about 6 times, or until finely chopped.
- Place in large, non-stick fry pan with salt and pepper. Cook on high until no juices are left, about 2-3 minutes.
- Add apricot preserves, sugar and liqueur. Blend thoroughly and boil mixture, cooking until "saucy" or almost dry.
- In parfait glasses, layer full tablespoon of WARM mushroom mixture, scoop of vanilla ice cream. Repeat.
- Top with whipped cream, mint sprig or edible flower.
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